Szechuan Chicken

Not a peep out of my Hubby every time he is stuffing these fabuliciouz noodles into his mouth.

It’s like he can’t get his chopsticks to his gob quick enough!

IMG_20160302_075035

Some of you may recall that I have a rather unhealthy obsession with my gorgeous wok, I have even taken it on holidays with us! As difficult as it would be to give up any of my kitchen loves, I think if I was forced to choose to have just one thing on a deserted island in order to cook for my family, it would be hands down my wok.

Bung your wok over a high heat & when it gets smoking hot, splash in a good glug of peanut oil, a couple of tablespoons worth. Then quickly pop in 500g of stir fry chicken strips to seal before adding in a carrot which you’ve peeled & chopped up into sticks.

When they’re cooked, whack in a finely sliced red chilli, a teaspoon of crushed garlic, 100ml of Soy Sauce (just check it’s a gluten free one if you need to), 1 & 1/2 teaspoons of raw sugar & a generous splash of Fish Sauce. Let that simmer for about 5 minutes.

Finally, throw in a packet of cooked vermicelli noodles & toss around to soak up the sauce (you could always pop the noodles into a bowl & serve over the top, whatever floats your boat) then it’s Chompin Time!

Advertisements

2 thoughts on “Szechuan Chicken

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s